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Garlic and Parmesan Potato Wedges

Crispy potato wedges coated in parmesan cheese and garlic will have you coming back for more.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people

Equipment

Ingredients
  

  • 2 each Medium Russett Potatoes, cut in 1-inch wedges
  • 2 tbsp Olive Oil
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Red Chili Flakes
  • 15 turns Black Pepper, freshly cracked
  • 1 tsp Kosher Salt
  • 3 each Garlic Clove, finely chopped
  • 1/3 cup Parmesan Cheese, grated
  • 1 tbsp Fresh Parsley, finely chopped

Instructions
 

  • Start by cutting each potato in half (lengthwise). You should get 4 to 6 one-inch thick wedges per half of the potato.
    2 each Medium Russett Potatoes, cut in 1-inch wedges
  • Combine the potato wedges with the remaining ingredients except for the fresh parsley in a large bowl. Toss until the potatoes are evenly coated in the parmesan, garlic, and spices.
    2 tbsp Olive Oil, 1/2 tsp Smoked Paprika, 1/2 tsp Red Chili Flakes, 15 turns Black Pepper, freshly cracked, 1 tsp Kosher Salt, 3 each Garlic Clove, finely chopped, 1/3 cup Parmesan Cheese, grated
  • Preheat the Typhur Dome to 355°F/180℃. (Around 5 minutes）
  • After preheating, carefully place the potato wedges in a single layer in the cooking tray and return to the Typhur Dome. Make sure that you do not overcrowd the cooking tray.
  • Using a pair of tongs, flip the potato wedges midway through the cooking time. Return the tray to the Typhur Dome.Temperature: 355 °F Time: 20 minutes
  • Using a pair of tongs, carefully remove the steaks from the air fryer to a plate or serving tray.
  • Finish the potato wedges with chopped parsley and your favorite dipping sauce.
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